When you love to cook like Rocke and I do, chances are you also love to eat, so it makes for a very special evening when you get to watch a master Chef like Bill Morris at work in the Rainier Club kitchen. Rocke and I enjoyed an incredible eleven course meal with wine parings all prepared by Chef Morris. Then to top the evening off, we savored some excellent Absinthe. Many thanks to Lisa and Dave Mayfield for sharing this wonderful venue with us.
The Rainier Club just added Absinthe to their venue--the long banned drink known for its hallucinogenic properties. In moderation it is said to help promote sleep and pleasant dreams. We chose to go with a milder version; although it was still definitely something to sip in small quantities.
Each menu item has a link with a more detailed description and picture.
Courses:
Amuse
Maine Lobster Salad
Crispy Duck Tongue Cocktail
Smoked Vanilla Basted Foie Gras
Grilled Hawaiian Opah
Apéritif
Spice Crusted Venison Loin
Artisan Cheeses
Dessert
Second Dessert
Absinthe
We started fsic over two decades ago; my husband was laid off for a short period of time, so he helped us out at the firm. One day while he was eating lunch he turned on the TV to find Martha Stewart making French toast. He wrote her recipe down as she cooked it—you had to write things down back then because the internet didn't archive like it does today. We tried her recipe and loved it! Since then is has been an annual tradition to make Martha Stewart French toast for every first cold weekend of fall, like she suggested on her show.
The key to the recipe is the Brioche bread. We loved the Nantes loaves from La Boulangerie, a French bakery ran by a very skilled Vietnamese baker up until he retired and closed the bakery. Brioche Nantes loaves are full of butter and make this recipe incredibly decadent.
One fall weekend, Rocke and I headed out to run errands and ran into each other at that French bakery, we both had felt the traditional call of this recipe.
